Hugh Fearnley Whittingstall's kedgeree

This tasty flaked fish dish was popular in Victorian times

Ingredients (Serves 4)

  • 300ml/1/2pt whole milk
  • 1 bay leaf
  • 400g/14oz smoked pollack or smoked haddock
  • 1 tbsp olive oil
  • A good knob of butter, plus another 15g/1/2oz
  • 1 large onion, peeled and finely sliced from tip to root
  • 2 tsp mild curry powder
  • 175g/6oz Fairtrade basmati rice, rinsed in cold water a few times and drained
  • 4 large free-range hard-boiled eggs, peeled
  • 2 tbsp roughly chopped coriander
  • 1 tbsp finely chopped lovage (optional)

Pour the milk into a shallow pan with 300ml/1/2pt water. Add the bay leaf and fish, cover and bring to a simmer. By the time the liquid is simmering, the fish should be cooked. If not, turn it over, remove from the heat and leave to finish cooking for 2-3 minutes. Remove the fish and set aside. Remove the bay leaf and reserve the poaching liquid.

When the fish is cool enough to handle, break it into flakes, discarding the skin and bones.

Heat the oil and butter in a large pan. Add the onion and cook gently for 8-10 minutes.

Stir in the curry powder, then the rice. Add 300ml/1/2pt of the reserved liquid, bring to the boil, then cover. Turn the heat down very low and cook for 15 minutes. Remove from the heat and fluff up the rice with a fork.

Fold the fish flakes into the rice, along with half the coriander and the remaining butter.

Spoon the rice onto warmed plates, top with 2 hard-boiled egg halves per person and sprinkle with the remaining coriander and lovage, if using.

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